“ This not only tastes glorious, but it looks glorious as well. The cauliflower is brushed with oil and turmeric before being baked whole in the oven. A curry sauce is whipped up and poured over the golden cauliflower when it emerges from the oven.”

I had to leave my cauliflower in the oven for a lot
longer than 30 mins for it to cook. I also used tomato sauce instead of pureed tomatoes and real garlic instead of garlic powder. The result was
still a great tasting dish!

Reviewer:

Awesome! The garam masala is a MUST! I cut the oil in half, and it was just fine. I had to microwave the baked cauliflower for 2 minutes - it wasn't quite tender. One tip: don't let the tomato curry sit and cool before serving because it thickens up too much. The next time I made this, I used only 1 Tbl. oil and diced canned tomatoes. After the sauce was finished cooking, I pureed it in my food processor. For the cauliflower, I steamed it in my vegetable steamer until tender, then did a 'rough chop' to get smaller florets (which is how I see this dish served in Indian restaurants). I then mixed the cauliflower into the pureed sauce. I will make those changes again! Thanks for the recipe!

Reviewer:

Good when I cut cauliflower into florets, sauteed in oil and turmeric, baked in covered dish at 400 degrees for the 30 minutes. Used tomato puree, prepared sauce as recipe stated, then mixed everything together. It was outstanding!

Reviewer:

Spectacular! I followed the instructions (adding only cooking the cauliflower covered with 1/4" water). This was delicious. By boyfriend loved it and said I should serve this next time we have company. Thanks for making such a great recipe available!

Reviewer:

Excellent recipe! Like other reviewers I chopped up the cauliflower head into florets before baking. Also instead of brushing on the hot oil I 'fried' the florets by putting them directly into the turmeric oil and tossing for a few minutes. I also put 1 tablespoon of water into the pan while baking the cauliflower. Used minced garlic instead of garlic powder and added 1/8 teaspoon crushed red pepper for a little heat. Also, as others have said, the garam masala is a MUST. I served it with saffron rice and my husband and I both absolutely *loved* it.